Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54240011345/
Saint-Estèphe
Still red wine(s)
Serve at 16-18°C or 61-64 °F.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.
This drink pairs well with 253 dishes:
Sauces
Parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
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Cheeses
Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
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Pizza, Quiche, Tart, Pie
Perigord-style tart with porcini mushrooms and duck gizzards
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Sauces
Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with blonde roux and diced black truffles) enhanced with onions, shallots and duck foie gras.
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Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
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Feathered game
Pheasant in chartreuse of vegetables
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Prefer a pairing with a wine aged 6 to 20 years old.
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Beef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Prefer a pairing with a wine aged 6 to 20 years old.
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Poultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Poultry
Pigeon with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
Prefer a pairing with a wine of at least 10 years old.
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Pork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.
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Pork
Pork roast with prunes
Prefer a pairing with a wine aged 6 to 20 years old.
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Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
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Desserts and Sweet Courses
Praline hazelnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
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Desserts and Sweet Courses
Red wine poached pear
Prefer a pairing with a wine aged 6 to 20 years old.
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